Vanilla Buttercream Frosting

A classic dessert topping that combines creamy texture and sweet flavor, perfect for cakes, cupcakes, and cookies.

Prep Time 10

Total Time 10

Course Dessert, Topping

Cuisine American

Servings 12 servings

Calories 100 kcal

1 cup unsalted butter, softened to room temperature Ensure butter is at room temperature for best texture.
4-5 cups confectioners’ sugar Adjust based on desired sweetness and consistency.
1/4 cup heavy cream, half-and-half, or whole milk, at room temperature Use any of the listed dairy options for desired richness.
2 teaspoons pure vanilla extract
Salt, to taste To adjust sweetness if necessary.

With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes.
Add 4 and 1/2 cups of confectioners’ sugar, the heavy cream, and vanilla extract.
Beat on low speed for 30 seconds, then increase to medium-high speed and beat for 2 full minutes.
Taste the frosting. If it’s too sweet, add a pinch of salt.
Adjust the consistency if necessary: add up to 1/2 cup more confectioners’ sugar if frosting is too thin, or more cream if it’s too thick (add only 1 Tablespoon at a time).

Spread or pipe the frosting onto your baked creations using a spatula or a piping bag.
For a fun twist, try layering the frosting between cake layers or piping it onto cupcakes.
Use food coloring to create vibrant designs.

Store in an airtight container for up to 1 week in the refrigerator or freeze for up to 3 months.

Keyword Baking, Buttercream Recipe, Dessert Topping, Frosting, Vanilla Buttercream